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Monday, February 13, 2017

Whole-Grain Mustard

The other mustard recipe I made from America's Test Kitchen's Foolproof Preserving is for whole-grain mustard. My mother (Julie) was less thrilled than I, responding with a disgusted, "Why?" But I actually have several recipes in my regular rotation that ask for this (including the previously posted crab mac and cheese). I've actually had trouble finding whole-grain mustard, so I've been using stone ground, but I'll be using this from now on.

As with the Dijon, this has to soak 8-24 hours, then sit out for 1-2 days for desired spice.

Using funnel and spoon, portion mustard into two 1-cup jars. Cover and let mustard stand at room temperature until it has reached desired spiciness, 1-2 days; mustard becomes spicier as it rests. Once desired spice level has been reached, refrigerate and serve.

Mustard can be refrigerated for up to 6 months; once refrigerated, flavor will continue to mature but will not become more spicy.

1 comment:

Awesome to see someone posting about how to make grainy mustard. I am a big fan of whole grain mustard and have tried many brands of it. However, I always find that homemade mustard is just better. I have used a few recipes and they have been great. Can't wait to make mustard with this recipe!

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